prune kernel oil

Cherry clafoutis with Prune Kernel OilCherry clafoutis with Prune Kernel Oil

cherry clafoutis with prune kernel oil

Ingredients:

4 eggs

110 g of flour

90 g of sugar

500 ml of fresh cream

150 ml of milk

1 spoon of rum or Armagnac

1 pinch of salt

1 sachet of vanilla sugar

500 g of cherries

1 spoon of prune kernel oil

Recipe:

1. In a large bowl, mix the eggs, flour, salt and sugar.

2. Whisk the cream and milk together. Add to the mixture.

3. Pour in a spoonful of prune kernel oil and one of rum or Armagnac.

4. Pour the mixture into a greased baking tin and place the cherries on top.

5. Cook in the oven at 200 °C for 30 to 40 minutes.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatCook using whole cherries to keep their full flavour and aroma.  If your clafoutis is to be eaten by small children, you can always stone the cherries before or after cooking!

Chocolate mousse and clementine gateau with Prune kernel oil

chocolate clementine pudding with prune kernel oil

Ingredients for the biscuit base:

200 g of any type of dry biscuit

100 g of butter

1 dessert spoon of virgin plum oil

1 dessert spoon of sugar

Ingredients for the clementine mousse:

5 clementines

2 eggs

3 dessert spoons of cornflour

4 dessert spoons of sugar

1 pinch of salt

Ingredients for the chocolate mousse:

200 g of dark chocolate

60 g of butter

5 eggs

1 dessert spoon of sugar

1/2 dessert spoon of virgin prune kernel oil

Recipe:

  1. Line the base of a small loose base tin (max 20 cm) with greaseproof paper.
  2. Crush the biscuits and mix with the melted butter, sugar and oil. Press this mixture firmly into the tin to create a uniform base. Leave to chill.
  3. Clementine mousse: To prepare the mousse, start by squeezing the clementines. Then separate the eggs. In a bowl, add the yolks to the sugar and clementine juice .
  4. Mix well. Over a low heat, gradually add the cornflour whilst stirring and increasing the heat. As soon as the cream gets to boiling point and thickens, lower the heat and let it cook for 1 minute.
  5. Whilst this is cooling, beat the egg whites until quite stiff.  Fold the whites into the clementine mixture.
  6. Place a layer of this mixture over the biscuit base. Return to the fridge to chill.
  7. Chocolate mousse: melt the chocolate with the butter.
  8. Separate the eggs. Whisk the egg yolks in a bowl with the sugar and prune kernel oil.
  9. Beat the whites until quite stiff.
  10. Mix together the melted chocolate and butter and egg yolks.
  11. Fold into the egg whites.
  12. Layer this mousse over the clementine layer.
  13. Leave to chill for several hours. Carefully remove from the tin for serving.

Chef’s tip:

Miniature Perles de Gascogne Chef's HatTo decorate, draw arabesques on the top of the mousse: it will harden quickly in the fridge and create an attractive effect for your dessert.

Apple and pineapple crumbleApple and pineapple crumble

crumble with prune kernel oil

Ingredients:

  • 1 pineapple
  • 3 apples
  • Lemon juice
  • 150 g of flour
  • 150 g of brown sugar
  • 20 g of ground almonds
  • 60 g of margarine
  • 1 teaspoon of virgin prune kernel oil

Preparation:

  1. Preheat the oven to 200 °C.
  2. Peel the apples and pineapple.
  3. Cut the fruit into squares. Place the fruit in the bottom of a greased and floured flan tin. Sprinkle with lemon juice.
  4. Mix the flour, sugar and ground almonds. Add the margarine and virgin plum oil. Mix to a crumble using your fingers. Spread over the fruit.
  5. Cook in the oven for 30 minutes.
  6. Serve warm with a drizzle of honey and a scoop of vanilla ice cream.

Miniature Perles de Gascogne Chef's Hat Chef’s tip:

For a more modern presentation, serve in individual glass or ramekin dishes.

The Nouvel Observateur: “Parfum de cuisine ! Mets de l’huile” (“Scent of cuisine! Add some oil”) by Michel Gardère

Article by Michel Gardère, published 1 March 2013 in Le Nouvel Observateur:

Scent of cuisine! Add some oil

How long have we been using perfume?

Miss Cro-Magnon was already crushing strawberries or cranberries behind her earlobes to attract her lover, of whose name we are unsure. However, historians attribute the invention (in 1709) of the first ‘factory-made’ perfume much later – to Jean-Marie Farina: the Eau de Cologne that he made in his great Italian villa.

Since then, it has been irreparably copied and imitated. And that’s how our much-loved perfumes for the body came about. But is there such a thing as the scent of cuisine? A real one, kept in a bottle, that you can pour, at the last minute, on a dish, savoury or sweet, to add both a particular flavour and totally new fragrances. The answer is yes.

This perfume has existed since 1995

That year, Jean-Pierre Clavié,an agricultural farmer in Pujols (next to Villeneuve-sur-Lot) who already produced hazelnut oil and quietly tended to his plum trees, dreamed that Agen prunes, which have nothing of the Agen region and are mainly cultivated around the old river Lot, also had a stone and that inside that stone there was a kernel. This kernel, when pressed, could, like walnuts and hazelnuts – and even almonds – produce an oil.

In 1997, with the help of the Bordeaux Institut de Recherche sur le Corps Gras (Institute of Fatty Substance Research), Jean-Pierre Clavié collected the first drops of his oil that was then patented and made subject to the requirements of pharmaceutical standards.

” It looks like an oil, but it is more a flavouring that can be used in many different recipes, both sweet and savoury “

This is the explanation given to us today by Nathalie Barrère, daughter of the inventor who now markets and sells her father’s amazing invention. And it’s best to talk about it in a direct manner and not to be afraid of superlatives. This prune kernel oil is truly extraordinary. It is the scent of lovers of cookery. The one we were all waiting for. It enhances a roast just as perfectly as it does an endive salad (3 – 4 drops are enough) and it makes a macaroon something sublime, and the same goes for muffins and brioches. The truth be told, you can (or must) use this perfume everywhere. Or nearly.

It is very rich in vitamin E

The virgin plum oil or virgin prune kernel oil is obtained from the first cold pressing of the kernels found inside the prune stone, entirely without the use of solvents or chemical products. The virgin plum oil is a natural oil free from all additives. It is also non GMO and non allergenic. Very rich in vitamin E, which is always good for you, it also possesses truly exceptional organoleptic and aromatic qualities. Its intense natural almond flavour could class it as a natural flavouring and thus be used to replace artificial bitter almond flavourings. One final detail: it can be used just as well hot as cold.

The word perfume comes from the Latin ‘per fumus‘ meaning through smoke, and this oil certainly adds something special to everything it touches. Absolutely to be tried by all.

Perles de Gascogne

Vidalou

47300 Pujols – tel: (0033) (0)5 53 70 21 55

www.perles-gascogne.co

Michel Gardère – Le Nouvel Observateur

Read the original article at: http://obsession.nouvelobs.com/produits/20120301.OBS2641/parfum-de-cuisine-mets-de-l-huile.html

Photo Le Nouvel Observateur

Photo Le Nouvel Observateur

La Dépêche du Midi: Brulhois wines shine alongside local Southwestern produce

Tasting of Lot et Garonne regional produce, including Perles de Gascogne oils, at the Brulhois wine cellars in Layrac

Nathalie presented the Perles de Gascogne oils produced in Pujols : plum, hazelnut, walnut…/Photo DDM, B. G.

At the beginning of December, the Brulhois Wine Growers welcomed potential customers for an ‘open day’ in their cellars. Local food producers were there to provide tasty accompaniments to the Brulhois wine.

Foie gras and other pâtés, delights of the Julien Durance company, sat alongside the Perles de Gascogne oils. Represented at the cellar by Nathalie, the Pujols company produces oils from the cold pressing of Ente plum stones, using a method invented by the founder of Perles de Gascogne : Jean-Pierre Clavié. This oil is used in food produce as well as in cosmetics.

Caroline Delcropt of Délices de Saint-Cirice never misses these events with, amongst other things, her chocolate covered jellied fruits. Les Escoute Orchards in Penne-d’Agenais presented a variety of chocolates, including two new variations: chocolate covered figs and apricots filled with fruit cream.

And in terms of liqueurs: Aurian de Condom presented its Armagnacs, with the oldest dated 1972. From the Gagnet Farm in Mézin, a holiday gîte with homemade produce: Floc de Gascogne and Armagnac, as well as cooked duck products (fillet, liver, pâtés, rillettes, stuffed neck…). Also on display were the truffles of which Bernard Rosa, vice-president of the Lot-et-Garonne truffle growers, talks so highly.

An unexpected delight: caviar, the black pearl of Périgord, produced in Eyzies, in the Dordogne, from sturgeon reared in the Arcachon basin. Some lovely gift ideas on display in the Goulens cellar until the New Year festivities.

Source: La Dépêche du Midi

Layrac: cellars opened to welcome local producersLayrac: cellars opened to welcome local producers

The Brulhois wine-growers have opened their cellar doors to 9 local producers who provide tastings and demonstrations of their products. Numerous people came to do their Christmas shopping, combining the pleasure of buying presents with the pleasure of tasting local produce.

Photo in 'Sud Ouest' on Nathalie Barrère during the tasting of crepes with Perles de Gascogne Oils at the Brulhoix Christmas

Source: Sud-Ouest

Read the original article: http://www.sudouest.fr/2013/12/08/la-cave-a-ouvert-ses-portes-aux-producteurs-regionaux-1253017-3743.php